Spicy Chicken With Green Pepper And Peanuts
|Egg whites||2 , slightly beaten|
|Garlic powder||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Chicken breasts||2 , skinned, boned|
|Peanut oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Grated ginger root||1⁄2 Teaspoon, grated freshly|
|Hot pepper flakes||1⁄4 Teaspoon|
|Sliced bamboo shoots||1 Can (10 oz), drained|
|Sliced bell pepper strips||1 Cup (16 tbs) (Green Colored)|
|Unsalted roasted peanuts||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Dry white wine||2 Tablespoon|
|Peanut oil||1 Tablespoon (For Brushing Grill)|
Combine all marinade ingredients in shallow bowl.
Cut chicken breasts in half and then into 4 or 5 strips.
Add chicken pieces to marinade.
Refrigerate for 1 hour.
While chicken is marinating, prepare sauce.
Saute garlic, ginger, and hot-pepper flakes in saucepan for 1 minute.
Add green onions and continue cooking over medium-high heat for 2 minutes, stirring often.
Mix in bamboo shoots, pepper strips, and peanuts; cook for 1 minute.
Stir in soy sauce, wine, and sugar.
Cook until sauce is hot and ingredients are combined.
Remove from heat and reserve.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook chicken strips for about 4 or 5 minutes over medium-high heat.
Turn chicken strips once or twice during grilling.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken strips and mound in the center of serving dish.
Top with hot sauce.
Serving size: Complete recipe
Calories 1735 Calories from Fat 907
% Daily Value*
Total Fat 101 g155%
Saturated Fat 16.5 g82.4%
Trans Fat 0.1 g
Cholesterol 199.5 mg66.5%
Sodium 3393.4 mg141.4%
Total Carbohydrates 80 g26.7%
Dietary Fiber 24 g95.9%
Sugars 13.8 g
Protein 121 g242.5%
Vitamin A 53% Vitamin C 84.2%
Calcium 29.1% Iron 61.1%
*Based on a 2000 Calorie diet